Make Molasses Syrup: Add water, molasses, and vanilla extract to a small saucepan; bring to a simmer over medium heat. Allow to simmer 5 to 10 minutes or until slightly thickened. Cool.
Recipe
Author
The Beard Behind the Bar
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Molasses Syrup | ||
| 1 c. water | ||
| ½ c. mild-flavor molasses | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| Gingerbread Rum Cocktail | ||
| Orange wedge, for garnish | ||
| Gingerbread cookies, crushed | ||
| 2 oz. Captain Morgan gingerbread rum | ||
| 1 oz. Coco Real cream of coconut | ||
| ½ orange , juiced | ||
| 2 ½ oz. pineapple juice | ||
| ¼ oz. Molasses Syrup | ||
Things To Grab
- Small saucepan
- Cocktail glass
- Ice
- Cocktail shaker
Directions
Make Gingerbread Rum Cocktail: If desired, run an orange wedge over the rim of a cocktail glass; immediately dip into crushed ginger bread cookies, fill with ice; set aside. Fill a cocktail shaker with ice. Add gingerbread rum, coconut cream, orange juice, and pineapple juice to shaker. Shake until well-combined and chilled. Strain into prepared glass. Top with Molasses Syrup.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 30mg
- Total Carbohydrates: 38g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
HSTV, The Beard Behind The Bar, Gingerbread Rum Cocktail Episode